I made these cookies about a month ago when I threw my girls’ night/guys’ night party. Something about the dulce de leche just seemed a perfectly indulgent and sophisticated spin on sandwich cookies. I knew these were going to be good, but honestly they blew me away. The cookies themselves are so unassuming – little, flat golden brown cookies. They don’t look like anything special at all. But I made them a couple of days before filling them for the party, and they were in very real danger of being demolished before the day arrived. In fact, I had to resort to letting Ben put them on a shelf I couldn’t reach (AKA the caramel corn strategy). Sandwiched with a thin layer of dulce de leche really put them over the top. The flavor was amazing and they looked beautiful. The original recipe makes a huge, huge number of cookies – more than I think anyone could ever possibly need, so I have halved the recipe below.
Ingredients
1¼ cups all-purpose flour
½ tsp. baking soda
Pinch of salt
8 tbsp. unsalted butter, at room temperature
6 tbsp. dulce de leche, plus more for filling (1 can)
6 tbsp. light brown sugar, packed
¼ cup sugar
1 large egg
Directions
- 01
Preheat the oven to 350˚ F. Line two baking sheets with parchment paper. In a small mixing bowl, combine the flour, baking soda and salt. Stir with a fork to blend.
- 02
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until soft and smooth. Mix in the 6 tablespoons dulce de leche, and both the brown and white sugars. Beat until light and fluffy, about 3 minutes. Beat in the egg, scraping down the sides of the bowl as needed. (The mixture may look curdled – don’t worry.) With the mixer on low speed, mix in the dry ingredients just until incorporated.
- 03
Spoon the dough onto the prepared baking sheets, using a heaping teaspoon of dough for each cookie and leaving 2 inches between them. Bake for 10-12 minutes, rotating the pans from top to bottom and front to back halfway through baking time. The cookies should be a golden honey brown with a light crust, but they will still be soft. Remove the cookies from the oven and let the cookies rest on the baking sheet for a few minutes. Using a metal spatula, carefully transfer the cookies to a wire rack to cool completely. Repeat with the remaining dough.
- 04
Once the cookies are completely cool, pair them up by size. Spread the flat side of one cookie from each pair with a small amount of dulce de leche, and top with the other cookie. Repeat with the remaining cookies.
Source
adapted from Baking: From My Home to Yours by Dorie Greenspan